Eggplant Caponata Pasta Recipe

Ingredients (14)

• 2 medium eggplants (1 1/2 to 2 pounds total)
• 1/2 red onion, cut into 1-inch pieces
• 4 tablespoons olive oil
• 1 clove garlic, finely chopped
• 1 stalk celery, finely chopped
• 1 28-ounce can whole tomatoes (I like an imported variety like San Marzano)
• 1/2 cup golden raisins
• 1/4 cup red wine vinegar, or more to taste
• 2 tablespoons capers
• 1/4 teaspoon sugar
• 3/4 pound pasta shells, orecchiette, or any other curly pasta shape
• 1/2 cup grated fresh Parmesan
• 1/2 cup mixed green and black olives, pitted and coarsely chopped
• 1/4 cup chopped fresh parsley